^
 
 

Qualification details

SIT30921 - Certificate III in Catering (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT30916 - Certificate III in Catering OperationsEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. One less unit in qual. Change to title. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022

Companion volumes:

Delivery:
Find RTOs approved to deliver this qualification.

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
Modify filter options of the 'Essential' column in Table listing Units of Competency
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHCCC028 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentElective
SITHCCC032 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsCurrentElective
HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plansAssist with the monitoring and modification of meals and menus according to individualised plansSupersededElective
SITHKOP010 - Plan and cost recipesPlan and cost recipesCurrentElective
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentElective
SITHFAB021 - Provide responsible service of alcoholProvide responsible service of alcoholCurrentElective
SITHPAT013 - Produce pastriesProduce pastriesCurrentElective
SITHFAB024 - Prepare and serve non-alcoholic beveragesPrepare and serve non-alcoholic beveragesCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
Refresh information in 'Table listing Units of Competency'
Navigate to first page in table listing Units of Competency.Navigate to previous page in table listing Units of Competency.
Navigate to page 1 in table listing Units of CompetencyNavigate to page 2 in table listing Units of CompetencyNavigate to page 3 in table listing Units of CompetencyNavigate to page 4 in table listing Units of CompetencyNavigate to page 5 in table listing Units of Competency
Navigate to the next page in table listing Units of Competency.Navigate to the last page in table listing Units of Competency.
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 46

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351411 Cook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Food Service Assistant,Catering Assistant,Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351411 Cook 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 514 Certificate III 10/Jun/2022 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Content

Compare:
Compare content of this qualification with other releases or training components
Download:

Modification History

Not applicable.

Qualification Description

This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.

This qualification provides a pathway to work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

20 units must be completed:

  • 10 core units
  • 10 elective units, consisting of:
  • 6 units from Group A or Group B below.
  • 4 units from Group A, Group B, Group C or Group D below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core units 

SITHCCC023*

Use food preparation equipment

SITHCCC024*

Prepare and present simple dishes

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC034*

Work effectively in a commercial kitchen

SITHKOP009*

Clean kitchen premises and equipment

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Elective units 

Group A - Cookery and Catering 

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC032*

Produce cook-chill and cook-freeze foods

SITHCCC033*

Re-thermalise chilled and frozen foods

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC038*

Produce and serve food for buffets

SITHCCC040*

Prepare and serve cheese

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITXFSA007*

Transport and store food

SITHKOP010

Plan and cost recipes

Group B - Patisserie 

SITHPAT011*

Produce cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

SITHPAT016*

Produce desserts

Group C - Food and Beverage 

SITHFAB021

Provide responsible service of alcohol

SITHFAB023*

Operate a bar

SITHFAB024*

Prepare and serve non-alcoholic beverages

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB027*

Serve food and beverage

SITHFAB036

Provide advice on food

Group D - General electives 

BSBSUS211

Participate in sustainable work practices

HLTAHA019

Assist with monitoring and modification of meals and menus according to individualised plans

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SITXCCS014

Provide service to customers

SITXFIN007

Process financial transactions

SITXINV007

Purchase goods

SITXWHS006

Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is equivalent to SIT30916 Certificate III in Catering.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

Back to top